Pre-heat your oven to 400°F (204°C) and bring a large salted pot of water to a boil. Cook the penne according to package directions, drain and set aside.
In a mixing bowl, whisk together the Alfredo sauce, eggs, egg yolks, ½ cup (125 mL) grated asiago cheese and season lightly with sea salt and pepper. Set aside.
Heat the olive oil in a large sauce pan over medium heat, sauté the onion, carrot, celery, and garlic until tender and fragrant, about 5-7 minutes. Add the ground round, Italian seasoning and a touch of salt and pepper, mix well. Stir in the red wine and tomato sauce; simmer until thickened, about 15-20 minutes.
Grease a large baking dish with olive oil or butter, spread half of the cooked pasta evenly over the bottom of the pan and sprinkle with the remaining asiago cheese. Gently ladle the Bolognese sauce over the noodles covering completely. Top with the remaining pasta, pour the Alfredo sauce mixture over the top and sprinkle the goat’s cheese crumbles over everything. Bake for 25 minutes, until golden on top and bubbling.
Let cool slightly and serve warm with a side salad or let cool completely, refrigerate and serve cold for lunch or dinner the next day.